Lysozyme, a naturally occurring enzyme, has been recommended by an Italian doctor for symptoms of Covid-19.
Lysozyme is found in bodily secretions such as saliva and tears, and also in milk and egg whites. Not only are egg whites the main commercial source of lysozyme, they are also the most abundant dietary source of the enzyme.
Lysozyme is sometimes used as a preservative in cheese to prevent a production defect called butyric late blowing caused by the bacteria Clostridia.  It also provides an alternative to nitrate or the bacteriocin nisin.
History of Lysozyme
In 1922, 6 years before he made the discovery of penicillin, Alexander Fleming discovered the enzyme lysozyme by studying nasal secretions from a cold patient. These secretions were found to prohibit the growth of bacteria. 
How Lysozyme Works
Lysozyme operates as an antimicrobial agent by splitting apart peptidoglycan, the main component of a cell wall in gram-positive bacteria. This cleaving leads to cell death of the bacteria. 
Is Lysozyme Safe for Those With White Egg Allergies?
In one small study, egg allergic participants did not show allergy symptoms after the oral intake of cheese containing lysozyme.
Where Can I Buy Lysozyme?
In the USA, it appears that Lysozyme is not sold as a stand-alone supplement. However, you can find the powder if you search “Lysozyme for cheese”.
Continue reading below for feedback from Earth Clinic readers on Lysozyme for the Coronavirus.
Please let us know if you have any experience with this enzyme!